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Pinto Beans (Canned) (meat/meat alternate)
2 oz. eq. meat/meal alternate
Number of Portions: 100 Size of Portion: ½ cup
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Beans, Pinto, Dry, Low Sodium, #10 Can, #2805 | 5 #10 cans + 7 cups |
Pan Release Spray, Vegetable Oil, #2514 | 10 second spray |
Spice Blend MS, Southwest, No Salt, #2735 | 1/2 cup |
Onions, Chopped, Dehydrated, #2738 | 2 cups |
Salt, Table, #2723 | 1 tablespoon |
Parsley, Dried, Chopped, #2717 | 1/4 cup |
Water, Municipal, Mississippi | 3 quarts |
DIRECTIONS
1. | Drain liquid from half of the cans of beans. Divide the beans between two steamtable pans (12" x 24" x 2½") that have been sprayed with pan release spray. |
2. | Combine all of the other ingredients and mix well. Divide the mixture between the two pans and stir gently to mix all of the ingredients. |
3. | Cover and bake in a 350 degrees F oven for 45 minutes to 1 hour, or until the desired temperature is reached. CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
4. | Serve immediately, or cover and place in warmer until ready for service. CCP: Cover and hold for service at 135 degrees F or higher. |
5. | Portion with #8 scoop (½ cup) or a 4 ounce spoodle. If served as a meat/meat alternate, each ½ cup portion provides 2 oz. eq. meat/meat alternate. Pinto beans must be counted as either a meat/meat alternate or a vegetable and cannot be counted as meeting both components. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F or lower within an additional 4 hours. |
Production Notes
If using dried beans, they may be covered with cold water and soaked overnight, drained, and then cooked.
Purchasing Guide
-Use USDA Foods products when available.
-Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.
Miscellaneous Notes
-If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.
- If menued as a vegetable, ½ cup beans provides a ½ cup of peas/beans/lentils vegetables. If menued as a meat/meat alternate, ½ cup beans provides 2 oz. eq. of meat alternate. Pinto Beans must be counted as either a meat/meat alternate or a vegetable and cannot be counted as meeting both components in the daily requirements. If this recipe is used as a meat/meat alternate use recipe MRS #5003.1